Tongseng Solo

Tongseng Solo, Fla­vor of Tongseng is iden­ti­cal with Solo, an unfor­get­table and sim­ple city. Even, Cen­dana fam­ily can not for­get to visit a stall where they are being fre­quent cus­tomers in Solo area when com­ing home. Usu­ally, tongseng is sold at the side road with goat satay. The fra­grance blows along the road as like wav­ing at pass­ing rid­ers to taste it.

Tongseng can be called a food like curry with spicier. Spicy fla­vor that dom­i­nates it com­pleted by spe­cial sweet-sour food of Jawa Ten­gah adds the del­i­cacy. The clear dif­fer­ence among other foods that con­sume curry spice is con­sum­ing goat. It is con­sum­ing goat that still sticks at bone, espe­cially rib and back­bone. To com­plete the fla­vor, spice is cooked in lit­tle oil with sev­eral veg­eta­bles such as cab­bage, onion, tomato, and added by spice and soy sauce. Just try the recipe below.

Tongseng

Photo credit :www.agsfood.net

Tongseng Solo Recipe

Ingre­di­ents:

300 g (meat) lamb/goat
1 tsp salt
½ tsp pep­per pow­der
2 tbsp soy sauce
2 tsp cook­ing oil
1–2 cloves gar­lic, crushed
200 g cab­bage, slice in 1 cm size
15 small chilies, chopped
2 toma­toes, sliced
1 tsp sugar
2 tbsp fried onion, to sow

Sauce:

250 g fat bones of goat
2 tbsp cook­ing oil
2 lau­rel likes
1 stalk serai, crushed
650 ml water
300 ml squeezed coconut (from ¼ part of coconut)

Grinded spices:

8 onions
3 cloves gar­lic
3 red pep­pers
4 grains kemiri (fruits of can­dlenut tree)
2 tsp curry sea­son­ing pow­der
1 tsp salt

Direc­tions:

1. Soup: Cut bones in 5–6 cm sized. Heat oil to cook grinded spice, lau­rel likes, and serai until it is fra­grant. Put bones in and add some water. Low the fire, boiled.
2. Cook until the unpleas­ant smell loses and remain 500 ml stock. Fil­ter and remove the bones. Put squeezed coconut in and boil while stir­ring in order that the coconut milk doesn’t curdle.
3. Slice goat ver­ti­cally in 1x ½ x2 cm sized, smear with salt, pep­per, and soy sauce. Remove for 15 minutes.
4. Heat oil to cook gar­lic and goat until it is fra­grant. Put in cab­bage, small chilies, sugar, and tomatoes.
5. Mix and cook them until all ingre­di­ents are rare. Sow fried onion. Serve while it is hot.